Honey Roasted Parsnip Bisque

Preheat the oven to 375 degrees F. Toss the parsnips with the oil and 1 teaspoon of salt and drizzle with 3 tablespoons honey. Place on a baking sheet and put into the top half of the oven. Roast 30 minutes, or until the parsnips are a deep golden brown; they tend to burn easily so make sure to toss often while roasting. Meanwhile, put the water into a large pot and place over high heat. Lay a double layer of cheesecloth on a flat surface and place the carrot , onion, parsley, bay leaves and peppercorns in the center. Tie the cheesecloth up and around the vegetable and herb mix and drop it into the water. Bring to a boil , lower the heat and simmer for 30 minutes. Remove the parsnips from the oven and place them immediately into the stock . Add the remaining honey and salt and white pepper; simmer for about 20 minutes. Puree with an immersion blender , or in batches in a blender. Add the cream and cook for another 10 minutes or until thick.